Braised Cauliflower With Tomatoes

• 150 g Tomatoes
  
  
• 500 g Cauliflower
  
  
• 3 clove Garlic, sliced
  
  
• 1/2 tsp Chicken bouillon
  
  
• 1/2 tsp Salt
  
  
• 1/3 tsp Sugar
  
  
• 2 tbsp Oil
  
  
• Cornstarch solution
  
  
• Chopped spring onion

1. Wash and cut cauliflower into small flowerets. Bring half a pot of water to a boil and blanch the cauliflower for 5 minutes.
   
   
2. Place the tomatoes into a bowl of boiling water for 10 seconds. Remove and dip them into some cold water, so that you can easily peel off the skins. Cut tomatoes into eight wedges each.
   
   
3. Heat oil in a large non-stick skillet over medium to medium high heat. When hot add sliced garlic and stir until fragrant. Add tomatoes wedges and chicken bouillon, stir for 4-5 minutes.
   
   
4. Pour in a cup of water and bring it to a boil. Add in blanched cauliflower and cook, covered, for 10 minutes until just tender. Season with salt and sugar, thicken with cornstarch, dish up. Garnish with the spring onions and serve with steamed rice.

Braised Cauliflower With Tomatoes

I want to thank Lazaro from Lazaro Cooks, BAKERICIOUS, and Denise@quickies on the dinner table sharing all their lovely Awards with me. Thank YOU!